2 stalks celery
1 small-medium red onion
1 small red pepper
2 thin carrots
2 cloves garlic
1 teaspoon fresh parsley
2 14 oz cans coconut milk
3 tablespoons curry powder (he used madras)
1/4 teaspoon coriander seeds - crushed
1/4 teaspoon cumin
dash fish sauce
teaspoon fresh ginger - diced
3 medium red potatoes - cut into bite sized pieces
1 1/2 cups sugar peas
1/2 cup cherry tomatoes - halved
1/2 stalk lemongrass
1 lime - juiced
1 pound white fish (we got some really good looking dover sole in chinatown today)
chop the veggies and saute in large pot with 2 tablespoons butter for 5-7 minutes. salt and pepper to taste.
keeping burner on medium-low heat, add coconut milk, curry powder, coriander, fish sauce, and cumin. then add ginger, potatoes, snow peas and tomatoes. place stalk of lemongrass in the pan. salt and pepper to taste again. let simmer for 10 minutes and prepare the fish in a separate pan (saute in bit of oil with salt, pepper and juice of 1/ 2 lime). add fish to curry, add remaining lime juice, and let cook down a bit (another 15-20 minutes). serve over rice, garnish with fresh cilantro and enjoy!
oops! forgot to mention the spiciness - he added 1/2 teaspoon red pepper flakes and a teaspoon of chili-garlic sauce.